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Manhattan Restaurant Supply Inc

Manhattan Restaurant Supply Inc 1 Kitchens Accessories Chelsea Flower District Tenderloin

For someone like myself who loves to cook and whose adrenaline rises when I enter any kind of kitchen place, one can understand my enthusiasm when I walked into this restaurant supply shop. I loved browsing the short aisles that had pots and pans, all kinds of cooking utensils, copper bowls and dishes piled high to the ceiling. The best part, though, was discovering several items that I had not encountered before and so many others that I would have been thrilled to have taken home. Broadway Restaurant Supply was on East 17th Street near Union Square --- I, initially, thought that they had gone out of business, but was pleased to discover that they had not, in fact, closed, just had moved and changed their name to Manhattan Kitchen Supply. The owner explained that he could not afford the rent anymore on 17th, but is now happily situated on West 26th Street. Although primarily patronized by professionals, I believe that anyone wandering in will be amazed, and possibly enticed by the massive sizes of cookware and the diversity of products.

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Manhattan Restaurant Supply Inc 1 Kitchens Accessories Chelsea Flower District Tenderloin
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Lost Gem
American Bartenders School 1 Career Development undefined

American Bartender's School

Approaching almost fifty years, the American Bartender's School, owned by Joseph Bruno, has been teaching mixologists the ‘ology of mixing. Having moved in the ‘80s from their original location on Madison Avenue, the school offers forty-hour courses, with students leaving as certified bartenders with a license issued by the New York State Board of Education. Joseph contends that a bartender’s success is determined by conversation, “no matter how good the drink is. ” That being said, technical skill is far from lacking at this institution. Combining lectures and a “lab” portion, we witnessed students attentively toiling over drinks for phantom customers in a room designed to look like one giant bar. The difference, however, is that unlike a culinary school where one might sample their own creations, students do not imbibe here. In fact, there is no alcohol to be found at this bar. Everything is in the correct bottles and the colors all match their potent potable equivalent. What was explained to us is that everything is about measurements. Students are given a recipe to follow, and provided they do it correctly, they can rest assured that it will taste exactly right in the real world. After decades of experience bartending in and managing drinking establishments, Joseph has seen a new devotion to the craft of mixology. Up-and-coming bartenders have tested innovative flavors, homemade syrups, and the “farm-to-table” use of fresh ingredients. He has taken particular pleasure in the resurgence of drinks not popular since the Prohibition era. Perhaps it is a sign that we still have a chance to relive some of the best aspects of the Roaring Twenties.